Loulis Mills Pizza Tipo 00

Name: Loulis Mills Pizza Tipo 00
Brand: Loulis Mills

StrongGreece

Premium tipo 00 pizza flour from Greece's oldest and largest mill (Loulis Mills, est. 1782). Excellent elasticity and strength from selected soft wheat. Professional 25kg bags. Suitable for pizza, peinirli, ciabatta, and focaccia.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 18–55 h.
Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Loulis Mills Pizza Tipo 00 fermentation range

The catalog window for Loulis Mills Pizza Tipo 00 is 8–16 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.